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Hot smoked salmon, asparagus and macadamia pasta recipe
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Try this quick and flavorful gluten-free smoked salmon and asparagus pasta - a veggie-packed meal ready in just 20 minutes!
Ingredients:
  • 250g pkt green pea casarecce
  • 2 bunches asparagus, thinly sliced diagonally
  • 18.20 gm extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1/2 tsp dried chilli flakes
  • 1 tsp finely grated lemon rind
  • 2 large zucchini, coarsely grated
  • 150g hot smoked salmon with pepper, skin removed, flaked
  • 60g baby rocket
  • 62.50 ml fresh mint leaves
  • 62.50 ml fresh continental parsley leaves
  • 21.00 gm fresh lemon juice
  • 40.00 ml roasted unsalted macadamia nuts, chopped
Instructions:
  • Boil the green pea casarecce in a large saucepan of lightly salted water according to package instructions until just tender. Add the asparagus slices during the final minute of cooking, then drain.
  • Heat oil in a large non-stick pan over medium-high heat. Sauté garlic, chili flakes, and lemon zest for 1 minute until fragrant. Add grated zucchini and cook for 1-2 minutes until vibrant and tender.
  • Combine the cooked casarecce, hot smoked salmon, rocket, mint, parsley, and lemon juice in a frying pan and toss together. Top with macadamia nuts and serve with lemon wedges.

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